Apple Spice Muffins

Apple Spice Muffins - submitted by Marrae not Theresa

Preheat oven to 375*
2 cups flour (I used whole wheat)
½ cup sugar (could use honey is you like-I used organic pdr sugar-don’t know if it changed it)
1 ½ tsp baking soda
2 tsp cinnamon
2 eggs
1 cup Vanilla Yogurt (Stonyfield organic, Mountain High are favorites)
½ cup butter, melted
1 cup apples, peeled and chopped (apple, peeler, corer is great-eat the skins!)

In large bowl, sift together flour, sugar, baking soda and cinnamon.
In other bowl, blend together eggs, yogurt and butter.
Pour egg mixture into flour mixture,
add apples and stir.

Bake for 20-25 minutes.
Yields 12 large muffins
More yogurt recipes at Stonyfield.com

Southern Wannabe

I call it ...
Southern Wannabe

1. 1 1/2 - 2 cups bow tie pasta
2. 1 can whole kernel corn ( i added the liquid too)
3. 1 can cut green beans (I added the liquid too)
4. 1 can kidney beans drained
5. 1 can diced tomatoes (I added the liquid too)
6. 2-3 cups cut (cooked) chicken
7. 2 cloves fresh garlic minced
8. 2 cups water
9. 2 Tbsp cajun seasoning (I might have used more cajun seasoning than this but i also might have used too much)
10. 2 tsp cumin (I might have used more cumin than this)
11. 1 tsp salt & pepper
12. I did about 2-3 Tbsp Sugar but my recipe turned out pretty sweet. (probably too sweet) The sugar is to help prevent heartburn.
    
13. 1/4 tsp dried mustard (i used too much dried mustard,.... i don't know how much though)
14. 1/2 tsp nutmeg
15. 1/2 8 oz package cream cheese
    

• in a skillet with lid, combine pasta, corn, green beans, kidney beans, diced tomatoes, chicken, garlic, water, cajun, cumin, salt & pepper, sugar, mustard, nutmeg.
• Cover and Bring to a boil then simmer for 10 - 15 minutes until pasta has soaked up most of the liquid and is desired noodle texture. fall-apart-soft, rubbery, crunchy, whatever.
  
• add cream cheese and stir until cream cheese is melted and contents have heated back up.
• serve. Goes nicely with french bread.
  

comes out pretty spicy and/but smells really really good.
Yeah,.. I made this up and I don't remember the exact amounts so try at your own risk.

Here is a recipe that I have been told is the BEST Garlic Bread spread, and super easy!!

INGREDIENTS
-1 stick of butter (1/2 cup)
~2 Tbs. mayonnaise
-1 Tbs. Parsley (optional)
-4 Tbs. grated Pamesan cheese
-Garlic salt to taste
-1 Large loaf of French Bread

Soften butter and combine all ingredients. Stir until the mixture is fairly uniform and smooth. Cut loaf of bread in half and spread an each side. Broil at 500F until golden brown (usually 1-2 minute). Make sure to watch cooking time carefully because the bread can burn easily.

Sloppy Joes

I got this from my friend Stephanie. This is the best receipe! Once you have it, you'll never do Manwich again! We eat it a lot - it is VERY kid friendly and VERY easy!!

Ingredients:
2 lbs. hamburger
1 onion
1 and 1/2 tsp Worchestershire sauce
1 tsp salt
1 can tomato soup
1/2 cup katsup
2 tbsp brown sugar
1 and 1/2 tsp chili powder
1 and 1/2 tsp dry mustard (optional - I opt yes)
1/2 tsp curry powder (optional - I opt no)

Directions:
Brown and drain the hamburger and onion together (I do it in a large skillet - this way I am able to make this whole meal in one pan). Once it is drained put it back in the large skillet and add the rest of the ingredients. Mix together and let it simmer, stirring occasionally, until it is a "sloppy joe" consistency. Serve it on hamburger buns (we like to top it with a thin slice of cheddar cheese)!

Turkey and Apple Melts

Turkey and Apple Melts
from Harvest Creek

• 1 12.5 oz can harvest creek diced turkey, drained
• 1/3 cup mayonnaise
• 1 - 1/2 cups grated swiss cheese
• 1 apple finely chopped
• 12 slices bread of your choice
• 2 tbsp butter

combine the turkey, mayonnaise, swiss cheese, and apple.
make sandwiches
use butter or oil on the outside of sandwiches.
cook in a frying pan with a cover until cheese begins to melt and bread is toasted.

The Best Parmasan Chicken Ever!

This receipe comes from the Barefoot Contessa cookbook!
Parmasan Chicken:
6 boneless, skinless chicken breasts
1 cup flour
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 extra large eggs
1and1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated parmasan cheese (plus extra for serving)
unsalted butter
olive oil
salad greens for 6 (we used baby romaine)
lemon viniagrette (I will put the receipe for that at the bottom)

1. Pound chicken until it is 1/4 inch thick.
2. Combine flour, salt, and pepper, on a dinner plate (or a pie tin). On a second plate (or tin) beat eggs with 1 tbsp. water. On a third plate (or tin) combine bread crumbs and 1/2 cup grated parmasan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides in the egg mixture, and then dredge both sides with the bread crumb mixture. (**It seemed wierd to me to do the flour mixture before the egg mixture, but this is the correct order - so don't think I typed it wrong.)
3. Heat 1 tbsp. butter and 1 tbsp. olive oil in a large sautee pan and cook breasts on med-low heat for 2-5 minutes on each side until cooked through. Add more butter and olive oil every time you re-use the pan. (**We used one big sautee pan and one medium sized skillet and it made all five at once. Also, if you notice one part of the chicken isn't cooking Vanessa sprayed that part with cooking spray, put it back down in the pan, and it made it cook better - just a trick I didn't know!)
4. Top with lettuce greens and drizzle with lemon viniagrette. Serve with extra grated parmasan cheese on top (don't be stingy with the cheese!)

Lemon Viniagrette:
1/4 cup freshly squeezed lemon juice (2 lemons) (**Vanessa said you could use bottled lemon juice, but it wasn't as good.)
1/4 cup olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

1. Wisk together the lemon juice, olive oil, salt, and pepper (**Rick added a little lemon zest also, it was great).
2. Drizzle over the greens that you have put on the chicken!
**I think this viniagrette would be delicious just on some lettuce or spinach as a light and refreshing summer salad, just some lettuce topped with the viniagrette and some grated parmasan cheese!

I realize it looks like a lot and sort of complicated, but from the time we started until we were ready to eat was about 30-40 minutes and we made side dishes in that time too, so it isn't as time consuming as it seems.